Just one of the many Infections of Lyme, Bartonella..... its tick time, protect yourself

Jeffrey S. Wulfman, MD 
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Research is now showing that a persistent Bartonella bacteremia may contribute to wide ranging chronic symptomatology, even in those who are immunocompetent.

Research suggests that persistent infections are drivers of inflammatory symptoms, and many organisms have been strongly linked to chronic illness. One of the more recently appreciated microbes associated with human illness is Bartonella. Although one manifestation of Bartonellosis is “cat scratch disease” (Bartonella henselae), research is now showing that a persistent Bartonella bacteremia may contribute to wide-ranging chronic symptomatology, even in those who are immunocompetent. There are now over 28 characterized Bartonella species, 12 of which have been documented as human pathogens.

Bartonella Alpha-Proteobacteria Growth Medium

Traditionally, serology and polymerase chain reaction (PCR) assays have been used to diagnoseBartonella, but false negative rates can be high. To address these shortcomings, researchers have developed a novel way to document Bartonella infection. Using Bartonella alpha-proteobacteria growth medium (BAPGM) prior to PCR testing has been shown to increase diagnostic sensitivity by at least four-fold when compared with standard PCR alone. This BAPGM-PCR testing method is called Bartonella ePCR (Galaxy Diagnostics).

Studies using this testing strategy have implicated Bartonella infection in a broad range of disorders that affect the cardiovascular, lymphatic, musculoskeletal, and central nervous systems. Patients with a history of exposure to fleas (especially cat fleas), ticks, body lice, biting flies, and animal bites and scratches appear to be at particularly high risk.

Although more investigations are needed, current research suggests that symptoms of Bartonellainfection may include recurring fever, headaches, insomnia, joint and muscle pain, arthropathy, myalgia, neurologic dysfunction, and vasculitis. Physical findings may include lymphadenopathy, splenomegaly, and vasoproliferative tumors, as well as splenic and hepatic granulomas.

Evolving Knowledge for Treating Bartonella

An unequivocal treatment for all Bartonella infections does not currently exist, meaning that antibiotic treatments will vary. Treatment of Bartonella infections should be based on each clinical situation, the infecting Bartonella species, and whether the disease is in the acute or the chronic form. Duration of monotherapy antibiotics can last as little as 2 weeks for some acute illnesses, but can skyrocket to 4 or more months when dual therapy is required for individuals with chronic illnesses. Unfortunately, clinical and microbiological relapse and failures are still being documented.

It’s important to advise patients to take routine precautions to avoid animal bites and scratches, as well as arthropods and insects. Testing for Bartonella infections should be considered in those who are at high risk and present with persistent, non-specific rheumatic, inflammatory, or neurologic symptoms. Bartonella infection screening should also be considered prior to instituting clinical protocols that involve immune suppression. Although the accuracy of Bartonella testing has limitations, testing techniques are emerging to further assist patient diagnosis and management.

Reducing Inflammation, Foods, Oils, Spices....keys to health

Answering A Burning Question: How Do We Reduce Inflammation?

source: 

Helayne Waldman

In Part I of this series, we looked at what inflammation is and how it contributes to cancer development and progression. In Part II, we examine how to discern if inflammation is an issue for you, some valuable assessments to consider to measure it, and the very specific actions you can take to lower inflammation levels that are elevated.   

Assessing Your Status

Other than some obvious signs―puffy gums, sore joints, chronic stuffiness―how can you tell if your inflammation levels are higher than they should be?   Several tests can be useful here.

C-Reactive Protein

C-Reactive Protein is a simple blood test that measures levels of C-reactive protein(CRP),  a powerful inflammatory marker. The production of C-reactive protein is an essential part of the inflammatory process, and the measurement of this substance reflects the level of inflammatory activity deep within the body.  We believe measuring inflammation with a high sensitivity C-Reactive Protein test is one of the most important steps you can take if you have had cancer. If the results are elevated, above 1.0, then it's time to take action to bring levels down. You might want to keep running that test on a three-month interval. If you don't have cancer but have risk factors, you may want to run the test on an annual basis as part of your regular physical exam.

Fibrinogen

An important contributor to blood clotting, fibrinogen levels rise in reaction to inflammation.  For this reason, if inflammation levels are high, it may be wise to check fibrinogen levels as well.  The Life Extension Foundation (www.lef.org) advises that optimal fibrinogen levels should range between 215 and 300 milligrams per deciliter (mg/dL) of blood.  Bringing levels into normal range has the added benefit of keeping the blood flowing more smoothly, making it more difficult for metastases to develop.

Food sensitivity panel

If your inflammatory markers remain stubbornly high, consider the possibility of food allergies or sensitivities. Common allergens like casein (from dairy) and gluten (from wheat) are known to spark an inflammatory cascade in sensitive individuals. So, another measure to cool inflammation on a cellular level is to pay attention to your foods that may cause headaches, digestive upset or skin eruptions like acne or eczema.  Keep in mind that as we age, foods that may not have bothered us before, like dairy and wheat, may trigger chronic low-grade inflammation.  Even seemingly innocuous foods, when eaten repeatedly, can cause a food sensitivity to develop. If you think you might have a food sensitivity, we recommend going on an elimination diet for two weeks to see how you feel.

Thermography as an assessment of Breast Inflammation

Breast thermography provides one of the best visual clues we have to the presence of inflammation in breast tissue. Since inflammation often accompanies precancerous changes to the breast, and since it always produces heat, measuring the temperature of the breasts can provide us with vital information.

Temperature measurement as a means of assessing health has its roots in ancient Greece, when Hippocrates covered his patients' bodies with thin slurry of mud and observed temperature differences around diseased organs.  With the advent of military infrared heat detection technology, specialized cameras were developed that could produce a detailed picture showing how the heat is distributed over the body. This picture could then be analyzed with computer software to determine regions of abnormal heat, suggesting injury or disease.

When it comes to breast health, here's how it works, according to Dr. Robert Kane, a Board Certified Clinical Thermologist who maintains a busy thermal imaging interpretation practice in Redwood City, CA.  "Heat is produced in the breast by normal tissue metabolism and is carried to the surface by the blood supply," says Kane. "Our bodies naturally release heat to the environment in the form of infrared energy to maintain a normal body temperature of 98.6 deg F.  This energy can be captured and visualized by a special infrared detector inside the thermography camera." (Kane. 2011)

Normal breast tissue will produce a characteristic temperature pattern when visualized with thermography.  On the other hand, fast-growing, abnormal breast tissue (cancer or precancerous) will always produce heat through its faster metabolism. This heat travels through the circulatory system to the surface of the skin where it can be detected using a thermographic camera (Yahara, et al. 2003)

What's more, precancerous or cancerous tissue can dilate existing blood vessels and create its own blood supply via a process called neoangiogenesis or new blood vessel formation. (Anbar, M. 1994)  Both of these occurrences can translate into a temperature changes at the surface of the breast and provide a means of detection with the thermographic camera.

Thermography findings are less dependent on the size of the abnormal tissue and are more directly related with the degree of inflammation, growth rate of the tissue and metabolic activity. (Gautherie. 1982) The more inflamed, aggressive and metabolically active the tissue, the more likely it will be seen on a thermogram by a trained interpreter. Thus, a very small highly inflamed area is more likely to produce findings on a thermogram while a larger less active region may potentially be missed.

Since highly inflamed precancerous growth represents the highest likelihood that cancer will develop, we consider thermography to be an excellent addition to standard breast imaging (mammography, MRI or ultrasound) to help identify smaller lesions that are growing quickly and may appear between annual examinations. Perhaps even more importantly, it provides invaluable feedback if you're attempting to lower your risk of recurrence through lifestyle and nutrition, allowing you to see if your actions are effective. 

Numerous studies have documented the presence of physiological changes consistent with breast cancer, prior to detection with mammography. Gautherie, for example, observed that 38% of the patients with 'false positive' thermograms developed cancer within four years. (Gautherie, et al. 1982)  Stark further noted that 23% of the patients with 'false positive' thermograms developed cancer within 10 years. (Stark. 1985) According to Gutherie, a high-risk thermogram is considered 10x more significant than a first order family history of breast cancer. (Gautherie, et al. 1982) (Almaric, et al. 1981) Hobbins further states that a sustained high-risk thermogram carries with it a 22x greater likelihood of developing breast cancer than a low risk examination. (Hobbins. 1977)

In short, if thermography can be used to identify physiological signs that precede cancer and signal future risk, we can also use it to track the success of our anti-inflammatory strategies, adding a great deal to your piece of mind between conventional screenings.             

Steps to take to lower inflammation

Exactly how does diet influence inflammation?  Let us count the ways.   

Change your oil

   The type of fat that you eat is, quite possibly, the most important dietary factor affecting the level of inflammation in your body.   That's because fats are precursors to both pro-inflammatory and anti-inflammatory chemicals.  Note that we are not saying that all fat is bad for you.  Fat is as necessary to good health as protein, carbohydrates and nutrients.  What we are saying is that there is a world of difference between healthy fats and unhealthy fats.  Here's why.                                                                         

Unhealthy fats are objectionable

        Fats stimulate a variety of chain reactions in your body.  Picture a run of dominoes.  When you push on the first one in line, the rest topple.  Inserting unstable or unhealthy fats into the system will eventually cause the system to collapse in the same way. 

       When you consider that every cell in your body is surrounded by a lipid (fat) layer that is just the right constituency to let all necessary nutrients in while allowing all the critical waste material to pass out, you can see that altering the composition of that cell membrane is risky business.  Yet, that's exactly what unhealthy fats do.  They will "gunk up" your cell membranes and, what's more, they initiate a domino effect that ends with a host of pro-inflammatory ecosinoids (molecules composed of fatty acids) running rampant. 

Trans fats are among the worst offenders (Mozaffarian, et al. 2004)  Although they exist nowhere in nature, they line supermarket shelves in large quantities in the form of snack foods, fried foods, baked goods, and vegetable shortening.   Trans fats also create a wealth of free radicals that damage healthy cells and trigger inflammation.  Hundreds of studies like the one above have now confirmed the insidious link between trans fats and inflammation.

Mind your EFAs

EFAs, or essential fatty acids, are fats that the body can't live without, and must get from food sources.  The EFAs we need to survive are known as the Omega 6 fatty acids and the Omega 3 fatty acids. Simply put, omega-6 fatty acids start the fire of inflammation and omega-3 fatty acids put it out.  Since we need to both start and stop inflammation, we need both types of fat.  That's why nature provided us with plenty of both.  For example, most grains, nuts and seeds contain large amounts of Omega 6 fats.  These Omega 6 fats work their way up the food chain in several ways.  For example, cattle that used to feed on grass created meat and dairy products that were high in Omega 3 fats. These days, cows are fed primarily corn and soy in feedlots, which produces a much higher level of Omega 6 in the meat and dairy products that result.  Because of this and the ubiquitous use of corn, soy, canola and other omega 6 rich vegetable oils in processed food and on supermarket shelves, our fat consumption habits have changed dramatically in the last century.  Whereas our ancestors are believed to have eaten about twice as much Omega 6 fat as Omega 3 fat, many experts believe Americans now eat 10 to 20 times more Omega 6 fats than Omega 3 fats.  The result is an unbalanced inflammation response.

An ideal balance of Omega 6 to Omega 3 fats would go a long way in keeping inflammation under control.  Omega 3 fats act as natural COXS-2 inhibitors, much like Advil or Celebrex, but without the potential side effects.  Your job is to get your Omega 6 fats from whole grains, seeds and nuts,  and avoid the refined, bleached and processed oils you find on supermarket shelves (corn, soy, canola, safflower, etc.).  Incorporate more Omega 3 fats into your diet by adding wild salmon, halibut, sardines and occasional tuna; and by eating lots of flax seeds, chia seeds and walnuts, all high in Omega 3 fats as well.  Salmon is a particularly rich  source of eicosapentaenoic acids and docosahexaenoic acids, the two potent omega-3 fatty acids that douse inflammation. Try to include some oily fish such as wild Alaskan salmon in your diet twice a week. If your c-reactive protein levels are not where they should be, you might consider adding a fish oil supplement to your regimen, which have proven themselves to be a valuable asset in keeping cancer at bay.

Remember to keep your oils tightly covered in a colored glass bottle Exposure to air, light and heat oxidizes oils, rendering them rancid, and rancid oils are potent provocateurs of inflammation.

What about olive oil?

Olive oil belongs to a family of fatty acids called the Omega 9s, which, not classified as "essential" yet nevertheless provides great anti-inflammatory value.  For this and all of its other wonderful health benefits, we highly recommend the regular consumption of olive oil.  Like other precious oils, be sure to store in a dark container.  

Lower your glycemic load

Refined sugar and other foods with high glycemic values elevate insulin levels and put the immune system on high alert. Recall that the glycemic load measures the impact of a food on blood sugar levels; bursts of blood sugar trigger the release of insulin.  High insulin levels stimulate the release of pro-inflammatory compounds; what's more, they activate additional enzymes that raise levels of arachidonic acid, another inflammatory compound, in the blood.  A 2005 study from the Harvard School of Public Health found that women who ate high-fiber diets rich in fruits, vegetables, and whole grains had lower levels of C-reactive protein than women whose diets consisted of primarily refined grains. (Esmaillzadeh, et al. 2006)

Yet another reason to avoid sugar and refined flour products.

Keep your antioxidant levels high

As we discussed earlier in the chapter, free radical damage is an unavoidable side effect of being alive.  But, you mount a strong defense against the oxidative stress and inflammation caused by free radicals by keeping your antioxidant intake high.  By eating a diet rich in vegetables and fruits, you'll boost your antioxidant capacity in these ways:

• You'll support the main antioxidant enzymes that the body produces internally – glutathione, superoxide dismutase and catalase .
• You'll get plenty of antioxidant vitamins, minerals, and phytonutrients (Vitamin A, C, E, selenium, carotenoids, bioflavonoids) from the colorful fruits and vegetables, whole grains, nuts and seeds you eat.

Resveratrol is a powerful antioxidant worth trying in supplement form.  Produced in plants in response to environmental stressors, this compound has been found in dozens of plant species, but appears most prominently in the skins of red grapes.  Scientists have noted that it exerts a variety of anti-cancer effects, among them, the inhibition of nfKappaB, one of the harmful inflammatory compounds mentioned earlier. (Gao, et al. 2001)  Bill Sardi, resveratrol expert and author of You Don't Have to Be Afraid of Cancer Anymore, recommends 30-50 mg. as a preventative dose, and 300 mg. or higher for those with an active tumor.

Don't forget these key nutrients

Magnesium

Magnesium is good for so many things and inflammation is no exception. The National Health and Nutrition Examination Survey (NHANES) 1999-2000, a U.S. national survey, found American adults who consumed less than the RDA of magnesium (approximately 320 mg./day)  were 1.48 to 1.75 times more likely to have elevated CRP levels compared to those who consumed at least the RDA.  This same survey found that 68% of the population surveyed consumed less than the RDA of magnesium.  Remember your food sources of magnesium:  whole grains, especially buckwheat and oats; nuts, beans, artichokes and most green leafy vegetables.

Vitamin D

Vitamin D can not only enhance immunity and cell differentiation, it can also help activate the p53 tumor suppressor gene. But it turns out it can do a lot more than that. As published in the Archives of Internal Medicine, a University of Missouri nutritional sciences researcher found that vitamin D deficiency is also associated with inflammation.

Increased concentrations of serum TNF-αlpha, another significant inflammatory marker, were found in women who had insufficient vitamin D levels. This was the first time the scientific community learned of an inverse relationship between vitamin D levels and concentrations of TNF-αlpha in healthy women. (­Petersen and Heffernan. 2008) This may explain the vitamin's role in the prevention and treatment of other inflammatory diseases, including heart disease, multiple sclerosis and rheumatoid arthritis.

*Note:  it is critical to include Vitamin K2 as part of a Vitamin D protocol to avoid the complications of hypercalcemia and potential arterial calcification.

Monitor food allergies and sensitivities

Any time you eat a food that your body has an allergy or sensitivity to, your body views the food as a foreign invader and mounts an immune/inflammatory response.  There are many labs that will do this for you (see Appendix) but you can also test yourself without too much fuss.  Here's how to do it.

Elimination Diet

An Elimination Diet, first developed by Dr. William Crook in 1987, removes the most highly allergenic foods from the diet in an effort to allow your body to recover from any symptoms that may be caused by sensitivity to these foods.  Sensitivity issues can include bloating, diarrhea, constipation, itching, mental fogginess, and cravings for that particular food.  We encourage people to use a food log to journal during this period to ensure the notation of any symptoms, their cessation and their possible return.  The foods typically removed from the diet are dairy, eggs, gluten (wheat, barley, rye, and spelt), soy, corn, red meat, peanuts, nuts, citrus, and shellfish.  These foods are avoided for approximately 21 days. At the end of the 21 day period foods are added back in, one at a time, every 3-5 days while noting the potential return of any symptoms. 

Rotation Diet

Rotation Diets allow people to help moderate how often they eat certain foods, with the aim of avoiding potential allergic or sensitivity responses by eating certain foods too often.  By rotating how often you eat foods to which you may have a potential low-level sensitivity, you can reduce your exposure and your symptoms.  This diet also allows you to clearly identify which foods you are reacting to, since you are only eating them every 4-5 days.  In our experience, following a rotation diet can allow the immune system to repair itself through the avoidance of cumulative exposure.

Spice up your life

A wholesome dose of curry may do more than add spice to your life.  Widely used in Eastern cuisine to flavor most foods and used in Ayurvedic medicine for centuries, scientists now recognize its powerful antioxidant and anti-inflammatory active ingredient:   curcumin.    Research in the last 50 years has repeatedly shown curcumin's ability to suppress the COX-2 and LOX enzymes and to inhibit metastasis, or tumor spread. (Aggarwal, et al. 2006) (Bachmeier, et al. 2008)

In a mouse study of breast cancer, 68% of the mice that received curcumin showed no or very few lung metastases,.  The animals that did not receive curcumin were not so fortunate.  83% showed extensive metastases.  (Bachmeier, et al. 2007)

Curcumin has shown such power as an anti-inflammatory, anti-metastatic, and apoptosis-inducing agent, that it's been the subject of several clinical trials at M.D. Anderson Cancer Center.  Not bad for a kitchen spice!

Boswellia is a premier natural LOX inhibitor.  The most active component of this powerful herb, known as frankincense to our ancestors, is acetyl-11-keto-beta-boswellia acid (AKBA).  (Flavin. 2007)  Ginger is another powerful LOX inhibitor, and additionally useful in lowering levels of the inflammatory substance PGE2 .

While space restricts a detailed explanation of all the herbs and spices that have anti-inflammatory effects, suffice it to say, there are a great many.  Use the chart below, compiled, in part, by Dr. Keith Block to help you remember what to pick in the grocery store, the farmer's market, or ideally, in your own garden.  (Block. 2009)

Anti-inflammatory herbs and spices

Basil	Garlic	Nutmeg	Sage
Bay leaves	Mint	Oregano	Stinging nettles
Cayenne	Mustard	Rosemary	Thyme

Exercise

While activity throughout a person's lifetime is important, activity at any age can help lower breast cancer risk. Exercise does more than help you maintain a healthy weight: A 2002 study from the Emory School of Medicine found that people ages 40 and older who exercised four to 21 times a month experienced decreased or lower levels of C-reactive protein. (Abramson and Vaccarino. 2002)

Bringing down elevated fibrinogen

Omega 3 oils found in flax and chia seeds, walnuts, salmon, anchovy and halibut, will not only help to lower elevated cr-p levels, they exert a mildly thinning effect on the blood, bringing down elevated fibrinogen levels.  Since "thicker" blood helps cancer to proliferate, some former cancer patients use nattokinase, an enzyme extracted from a fermented Asian soy dish called natto, to keep fibrinogen levels at a moderate level.  Garlic, Vitamin C and the enzyme bromelain are also helpful in this regard.

TO DO LIST

1.      Monitor your levels of inflammation by asking your doctor to check your blood levels of c-reactive protein and fibrinogen.  Thermography is also available in some communities to examine inflammation patterns in the breasts.

2.     Change your oil to keep inflammation levels under control.  Choose monounsaturated oils such as olive oil (extra virgin) for cold or low heat use and coconut oil for higher heat use.  Avoid Omega 6 "supermarket" oils, especially the "big four" genetically modified ones: corn, soy, canola and cottonseed.  Eat wild fatty fish, flax or chia seeds, and/or take a fish oil supplement regularly.

3.     Keep glucose and insulin levels under control, as they are both highly inflammatory.

4.     Be alert for food allergies and sensitivities as a cause of systemic inflammation, and test for these, if suspicious.

5.     Use culinary herbs and spices liberally in your cooking, as virtually all herbs and spices have anti-inflammatory effects,  particularly turmeric, ginger and boswellia.

6.     Get sufficient rest and exercise in moderation.

7.     Have a nice day!

And, as my co-author Ed Bauman likes to say, "having a nice day" is probably the best thing you can do for your health!

Peanut nutrition in Sweet'n Spicy Healthy Eats Peanut Chili raw coconut cookies

Peanut Power

With peanut allergies on the rise, more and more people are steering clear of these nuts altogether. There’s no arguing that peanut allergies can be extremely serious, and if you are allergic, you should certainly stay away from them. But if you’re not, you may want to take a second look at peanuts.

They’re a great source of protein. And they’re also extraordinarily high in polyphenols — the Arnold Schwarzenegger of the antioxidant family. Yes, peanuts are high in fat. But now we know that, like avocados, they are high in the “good” kind — monounsaturated fat. They also contain magnesium, folate, vitamin E, copper, arginine, and fiber — all of which are known to lower risk of cardiovascular disease.

Another one of peanuts’ virtues is that they contain high amounts of resveratrol. Studies have shown that resveratrol can inhibit the growth of colorectal tumor cells. Since the other primary source for this compound is red wine, it’s a challenge for people who don’t drink alcohol to get enough: Peanuts to the rescue!

Roasting actually increases the antioxidant content in peanuts by up to 22 percent. Since most people prefer roasted nuts, this is a great discovery.

Here are some tips for getting as much benefit as possible from peanuts:

• Instead of eating peanuts doused with too much salt, combine the roasted, unsalted variety with dried fruits for a tasty snack that is also packed full of polyphenols and other antioxidants.
• Make sure you buy natural peanut butter that doesn’t contain added sugar. Look for brands made from roasted, organic peanuts, since conventionally grown peanuts tend to have high pesticide content.
• And if you’d like to indulge your inner child who still yearns for an occasional PB&J, try natural peanut butter with sliced banana and drizzled with some honey. Believe me, you won’t miss the jelly (or the refined sugar it contains) one bit.

• Peanuts Rival Fruit as a Source of Antioxidants

• Not only do peanuts contain oleic acid, the healthful fat found in olive oil, but new research shows these tasty legumes are also as rich in antioxidants as many fruits.
  While unable to boast an antioxidant content that can compare with the fruits highest in antioxidants, such as pomegranate, roasted peanuts do rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than apples, carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%.
  
  

  Health benefits of Peanuts

  • Peanuts are rich in energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.
  • They compose sufficient levels of mono-unsaturated fatty acids especially oleic acid. It helps to lower LDL or "bad cholesterol" and increases HDL or "good cholesterol” level in the blood. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
  • These nuts are a good source of dietary protein compose fine quality amino acids that are essential for growth and development.
  • Research studies have shown that peanuts contain high concentrations of poly-phenolic antioxidants, primarily p-coumaric acid. This compound has been thought to reduce the risk of stomach cancer by limiting the formation of carcinogenic nitrosamines in the stomach.
  • Peanuts are an excellent source of resveratrol, another polyphenolic antioxidant. Resveratrol has been found to have protective function against cancers, heart disease, degenerative nerve disease, Alzheimer's disease, and viral/fungal infections.
  • Furthermore, studies suggest that resveratrol reduce stroke risk by altering molecular mechanisms in the blood vessels (reducing susceptibility to vascular damage through decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure), and by increasing production of the vasodilator hormone, nitric oxide.
  • Recent research studies suggest that boiling enhances antioxidant concentration in the peanuts. It has been found that boiled peanuts have two and four-fold increase in isoflavone antioxidants biochanin-Aand genistein content, respectively. (Journal of agricultural and food chemistry).
  • The nuts are an excellent source of vitamin E (a-tocopherol); containing about 8 g per100 g. vitamin E is a powerful lipid soluble antioxidant which helps maintain the integrity of cell membrane of mucus membranes and skin by protecting from harmful oxygen free radicals.
  • The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. 100 g of peanuts provide about 85% of RDI of niacin, which contribute to brain health and blood flow to brain.
  • The nuts are rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
  Just a hand full of peanuts per day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins, and protein.

• History

• Peanuts originated in South America where they have existed for thousands of years. They played an important role in the diet of the Aztecs and other Native Indians in South America and Mexico.
  The Spanish and Portuguese explorers who found peanuts growing in the New World brought them on their voyages to Africa. They flourished in many African countries and were incorporated into local traditional food cultures. Since they were revered as a sacred food, they were placed aboard African boats traveling to North America during the beginning of the slave trade, which is how they were first introduced into this region.
  In the 19th century, peanuts experienced a great gain in popularity in the U.S. thanks to the efforts of two specific people. The first was George Washington Carver, who not only suggested that farmers plant peanuts to replace their cotton fields that were destroyed by the boll weevil following the Civil War, but also invented more than 300 uses for this legume. At the end of the 19th century, a physician practicing in St. Louis, Missouri, created a ground up paste made from peanuts and prescribed this nutritious high protein, low carbohydrate food to his patients. While he may not have actually "invented" peanut butter since peanut paste had probably used by many cultures for centuries, his new discovery quickly caught on and became, and still remains, a very popular food

  Peanuts and Aflatoxin

  Peanuts are susceptible to molds and fungal invasions. Of particular concern is aflatoxin, a poison produced by a fungus called Aspergillus flavus. Although better storage and handling methods have virtually eliminated the risk of aflatoxin ingestion, aflatoxin is a known carcinogen that is twenty times more toxic than DDT and has also been linked to mental retardation and lowered intelligence. To help prevent aflatoxin ingestion, the U.S. Food and Drug Administration (FDA) also enforces a ruling that 20 parts per billion is the maximum of aflatoxin permitted in all foods and animal foods, including peanut butter and other peanut products. If purchasing raw peanuts, it is still wise to ensure that the peanuts have been stored in a dry, cool environment (the fungus grows when the temperature is between 86-96°F (30-36°C) and when the humidity is high). Roasted peanuts are thought to offer more protection against aflatoxin, plus roasting is also thought to improve peanuts' digestibility.

  What causes a peanut allergy?

  An allergic reaction occurs when your immune system overreacts and releases chemicals, including histamine, into your blood. These chemicals can affect different tissues in the body, such as the skin, eyes, nose, airways, intestinal tract,lungs, and blood vessels. It's not clear why peanuts trigger this response in some people.

  What are the symptoms?

  Symptoms of peanut allergy can range from mild to life-threatening. If you have a mild reaction, you may get a stomachache, a runny nose, an itchy skin rash, hives, or tingling in your lips or tongue. If your reaction is worse, you may develop additional symptoms such as a tight throat, hoarse voice, wheezing, coughing, feeling sick to your stomach, vomiting, belly pain, and diarrhea. Your symptoms may start from within a few minutes to a few hours after eating peanuts or peanut products.
  People who are allergic to peanuts may have a life-threatening reaction calledanaphylaxis. Symptoms of anaphylaxis can include problems breathing and swallowing, vomiting and diarrhea, dizziness, dangerously low blood pressure, swelling of the lips, tongue, throat, and other parts of the body, and loss of consciousness. If not treated, death can result. Anaphylaxis usually occurs within minutes but can occur up to several hours after eating peanuts or peanut products.

Benefits of Chili Pepper in Healthy Eats Sweet'n Spicy Peanut Chili raw coconut cookies

Crushed red peppers include the seeds, increasing the heat intensity. These peppers have a powerful medicinal component called capsaicin and are also filled with an assortment of vitamins such as A, B and C that can aid in healing a variety of ailments from having antioxidant factors to cancer-fighting agents. Using crushed red peppers can be part of a more healthy diet.

Digestive Aid

Crushed red peppers work as a powerful digestive aid. They appear to stimulate the flow of saliva as well as stomach secretions according to Michael Castleman, medical journalist and author of the book “The Ultimate Guide to the Curative Power of Nature's Medicines.” Saliva has enzymes that help break down carbohydrates, and the stomach secretions containing gastric juices help digest food. Crushed red peppers can be added to foods or taken before a meal in water with honey or maple syrup.

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Circulation

Crushed red peppers help widen blood vessels, veins and arteries, thus stimulating blood flow and improving circulation, according to John R. Christopher, a natural herbalist and author of "Capiscum: Therapeutic Powerhouse and Herbal Catalyst." Capsicum found in crushed red peppers helps with poor circulation and improves blood pressure. Cooking with crushed red peppers daily may increase circulation and help decrease risks of heart attack or stroke.

Pain Reduction

Dave Dewitt, a known expert on chilies and author of the book, “The Healing Powers of Peppers,” states that crushed red chili peppers can aid with pain because capsaicin stimulates blood flow. Crushed red pepper is an analgesic that acts as an anti-inflammatory and may aid in relieving chronic pain as well as pain due to injury. Creams and oils containing crushed red peppers can be purchased at health food stores, then applied to the affected areas. Be careful of rashes and discontinue if the cream burns your skin.

Immune System Boost

Rebecca Wood, author of the book “The Whole Foods Encyclopedia,” states that the bright red color in crushed red chili peppers indicates there is beta carotene, which keeps the immune system healthy. These peppers have immunity boosting vitamins such as A, B and C all of which defends against certain pathogens that cause illness. In addition, crushed red peppers contain alkaloids and flavonoids that may help boost the immune system. Including crushed red peppers in your diet may help stave off illness and build your immune system.

Read more: http://www.livestrong.com/article/486123-what-are-the-health-benefits-of-crushed-red-pepper/#ixzz2SFY7SoB5

5 New Designed packages for Healthy Eats raw coconut cookies, check them out....

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Why Be Gluten Free?

Are gluten-free diets a fad? Is this trend just an expansion of the low-carb craze?

The answer to both of those questions is no. Over the past 15 years, there has been an extraordinary amount of research and clinical evidence on the deleterious health effects of gluten. When gluten is removed from the diet, we've seen a reversal of depression, joint pain, psoriasis, irritable bowel syndrome (IBS), inflammatory bowel disease (IBD) and autoimmune disorders, including Hashimoto's, arthritis and Type 1 diabetes.

But often improving our health is not enough of an impetus to stay away from gluten, particularly if a bagel and coffee is your de rigueur breakfast. The real driver for the explosion of the gluten-free trend is the weight-lossclaim associated with eating gluten free.

And it's valid. I frequently see a 10-pound drop of weight during the first week that someone goes gluten-free. Obviously, they need to have more than 10 pounds of excess fat in the first place to lose it, so don't think that going gluten free is going to miraculously turn you into a Victoria's Secret angel if you're five pounds away from your ideal weight.

This weight loss is partially water, but you want to get rid of it. It's toxic, inflammatory water from an up-regulated immune system that's been busy fighting off the gluten molecules. That water (and weight) doesn't come back if the gluten-free diet is maintained.

So what exactly is gluten? Gluten is the protein molecule in wheat that makes bread elastic and rise. It's also in rye and barley. Going gluten free means avoiding all products that contain these foods: bread, pasta, bagels, cookies, pastries, cous-cous, granola, oatmeal, most cereals, soy sauce, teriyaki sauce, some canned soups and anything that contains wheat starch, including one of my favorites, licorice.

The right way to eat gluten free is to replace these foods with plants (i.e. fruits and vegetables). For breakfast, instead of an egg on a bagel, try two eggs with avocado. For lunch, instead of a sandwich, have a spinach salad with beets, carrots, pumpkin seeds, tomatoes and wild salmon. As an afternoon snack, have a cup of berries versus a cookie. For dinner, have white fish with tomato sauce and roasted vegetables instead of pasta and tomato sauce. These swaps are easy to make and bring not only weight-loss but also a renewed sense of vitality, clearer mind, more radiant skin and a better mood.

Eating gluten-free-labeled products should be done on only an occasional basis. If you simply replace the gluten-based foods with packaged gluten-free foods, you'll limit the gluten-induced inflammation but you'll spike your blood-sugar levels more and end up on a moody, high-low blood-sugar roller coaster, which can make you crave more carbs than when you had gluten in the diet! The reason for this is that gluten is a protein, and protein slows the glycemic response. Taking it out and replacing it with high-glycemic foods like pulverized rice, potato and tapioca starch (the basis of most gluten-free foods) makes blood sugar levels rise faster than a piece of bread. Skip the gluten-free products, and eat real food instead.

If you've been tested for celiac disease and have come back negative, it doesn't mean you won't benefit from going gluten-free, nor does it mean you're not gluten sensitive. Being a celiac is like being a diabetic, while being gluten sensitive is analogous to having elevated fasting glucose levels. You don't want to be a diabetic, nor do you want to be a celiac. But if you continue to bomb your body with sugar and gluten, that's what you may become.

If you're thinking about going gluten free, I encourage you to do so. Make it an experiment for two weeks, and monitor how you feel. If you see improvements in your health, including weight, then continue on the gluten-free diet. If you don't, then re-introduce it after two weeks. If you feel fatigued and a sense of malaise after its re-introduction, it's likely you have a gluten sensitivity. This reaction is due to a hyper-sensitivity that occurs when you take out an allergenic food, be it gluten, dairy or any other highly reactive protein molecule. If you don't feel any adverse symptoms, then you can re-introduce gluten but keep it to no more than every second day, and select low-gluten foods like spelt and kamut.

When you have Lyme, part of the issue - Neurotoxins ....

Many people fail to get the bull's eye rash (which is proof positive of Lyme infection). Unfortunately, the tests are unreliable as well and many physicians--even those at the exalted Mayo Clinic-- are not familiar with the complexity of Lyme Disease and its co-infections. According to the Center for Disease Control, the diagnosis needs to be made based on symptoms---which vary widely for this confounding illness. Relapses are common, especially when co-infections are involved. When in doubt, people need to be treated immediately. Ten dollars worth of doxycycline is a small price to pay when it can prevent years of sickness that become many thousands of dollars to treat once Lyme damages the brain, heart, nervous system, musculoskeletal system, eyes, ears and every other organ. The Lyme spirochete is a third cousin to syphilis. It's nothing to fool around with.

FOR MORE INFORMATION PLEASE FIND THE LINK AT THE BOTTOM OF THE PAGE

Neurotoxins   of the Borrelia burgdorferi Bacteria

What is Neurotoxins: 

A neurotoxin is a poison that acts specifically on nerve cells. Neurotoxins are attracted to the nervous system, are then absorbed by nerve endings and then travel inside the neuron to the cell body. There they disrupt vital functions of the nerve cell. 

Sources of Neurotoxins:

Neurotoxins are caused by heavy metals, Aspartame, MSG, Sodium Nitrite in processed  meats, alcohol, Fluoride, Aluminum Zirconium, paints, cocaine, statins,food additives,viruses, fungi, molds, mycoplasma,enteroviruses, Chlamydia pneumonia, Candida,parasites and protozoans (in the case of Babsiosis)and bacteria (as in the Lyme Bb bacteria) ..to name only a few of the 1178 chemicals officially listed as neurotoxins and the various bacteria's.

Neurotoxin Poison released by the Bb Bacteria :

The Borrelia burgdorferi bacteria, in their life process (living and dying) release nerve poisons/toxins/biotoxins (similar to Clostridium botulinum) and are believed to be the cause, both directly and indirectly, of most, if not all, the symptoms of Lyme disease.

These toxins are dumped into the intersitial fluid and circulated throughout the body, until they can either be eliminated by the body or get lodged in areas of weakened tissues or fat cells- all the while causing problems with the nerves and distorting the messages of the nerves to any or all areas of the body.

Acetylcholine and Dopamine:

One of the known actions of the Lyme spirochete toxin is to diminish the release and the availability of the neurotransmitter acetylcholine and dopamine. As this poison lingers in the body it leads to forgetfulness, loss of enthusiasm, the speed which the brain processes information is diminished, disorganization, lack of planning, not knowing “what to do next,” the inability to focus attention, difficulty moving, balance problems, stiffness, rigidity, achy muscles and loss of coordination. If it produces too much acetylcholine it can produce feelings of paranoia. Usually the longer one is ill with Lyme, the more neurotoxin poison is present in the body.

The effects of Bb bacteria neurotoxins:

The Bb neurotoxins are drawn to the fatty tissue found in the brain and peripheral nerves. They are capable of causing neurologic dysfunction in the central nervous system, such as the spinal cord, brain stem, cause  muscle weakness and cognitive impairments, chronic pain, severe inflammation and more.

The Bb neurotoxin can affect any and all body systems through the inactivation of acetylcholine. When the neurotransmitters, acetylcholine,is diminished and inhibited by the Bb toxin it causes inflammation. It causes the nerves to be sabotaged/interrupted such as for the calming of smooth muscle found in the heart,for muscle contraction in skeletal muscles,intestines,and many other parts of the body, including the detoxification organs. (This can further impair or block the route for normal excretion, causing an accumulation of toxins within the body.) 

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Neurotoxins are attracted to the nervous system, absorbed by nerve endings and travel inside the neuron to the cell body disrupting vital functions of the nerve cell and may lodge there long after the Bb infection is gone.  

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Neurotoxin and toxins Overload

When the Borrelia burgdorferi bacteria dies,the dead cell holding the remnants of the Bb bacteria and 

filled with Bb toxic sludge floats about in the interstitial fluid.From

 there it normally goes into the detoxification systems. But, if the detoxification systems have been impaired the toxin filled interstitial fluid will get into the bloodstream where the toxins are circulated throughout the body causing  the body to feel poisoned and ill.

Overload 1: Neurotoxins and other toxins may have been accumulated in the body prior to the Lyme infection.

Overload 2: Neurotoxins and other toxins (from other sources) are presently being absorbed or ingested thus adding to the Bb and co-infection neurotoxin load. 

Overload 3: The Borrelia burgdorferi bacteria prefers to travel through collagen more than the blood. So the Bb's clogs up the lymphatic system and cause the blood to thicken. This leads to poor blood flow through the liver and a stickiness of the interstitial fluid. As a consequence detoxification is slowed down to poor and the toxins remain in the body longer affecting the body negatively.(poisoning it)

Overload 4: Adding anything that kills Bb bacteria, will immediately cause an abundance of sludge in the interstitial fluid. The detoxification systems will back up... get plugged... have too much to handle. The toxins will go into the blood stream, circulating throughout the body, and the person will be sick.(Herxheimer response) 

 

Bb Activity Manifests Symptoms of Lyme Disease

In Lyme disease the interstitial fluid becomes sticky and sluggish from the activity of the Bb's. The lymphatic system plugs up, the liver isn't as efficient because the blood is thickened, cells begin to receive weak nutrients, the flushing of toxins is slowed or poor,toxins are left to linger in the collagen and/or become trapped in various areas of the body. Systems are disrupted... Neurotoxins are absorbed in the neurons in the brain and peripheral nerves.The neurotoxins and poisons set off reactions in the body and manifests an array of symptoms; sudden deafness, Parkinson’s, ALS, Multiple sclerosis like symptoms, disorders of the brain,  disruption in thehormones, muscles, nerves,and bones are suddenly painful... It causes an ongoing inflammatory reaction. Chronic pain... The neurotoxins of the Bb bacteria manifest the symptoms of Lyme Disease through nerves and inflammation.

Is it possible to rid the body of neurotoxins: YES!

Suggestions:

Stop ingesting or absorbing other neurotoxin producers. (lessens the load).

Practice daily whole body detoxification.

Flush  and give support to the detoxification systems.

Eradicate the Bb bacteria and co-infections permanently. 

Example of eliminating the Bb bacteria permanently is by doing Coiling,along with  whole body detoxification. 

What is the interstitial fluid? It is the water solvent that bathes the tissue cells with nourishing nutrients as well as to take away waste products (the die off)to be processed through the Lymphatic System. The interstitial fluid is found in the tissue spaces. It is a water solvent of amino acids, sugars, fatty acids, coenzymes, hormones, neurotransmitters, salts, and cellular products. The interstitial fluid baths the tissue cells with nutrients and it also removes metabolic wastes, including the cell die off and residues. What is die-Off: When the Bb dies or is destroyed, debris and material from the dead cell floats in the interstitial fluid. The body works to clear the matter through the detoxification organs. When there is an over abundance to clear away or the toxins get backed-up by clogged detoxification systems and the person experiences flu like symptoms called the Herxheimer reaction

FOR MORE INFORMATION CHECK OUT THE LINK BELOW

http://www.lyme-symptoms.com/LymeNeurotoxins.html

Why Sprouts, this is why...and here's a chart too.

Add Sprouts to Your Diet

One of the most nutritious powerhouses to add to your diet are sprouts. They are an authentic “super” food that many overlook or have long stopped using. In addition to their nutritional profile, sprouts are also easy and fun to grow in your own home as they don’t require an outdoor garden.

They can contain up to 39 times the nutrition of organic vegetables grown in your own garden, and allow your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat. During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable.

Furthermore, both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted. The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. Sunflower seed, broccoli and pea sprouts tend to top the list of all the seeds that you can sprout and are typically each about 30 times more nutritious than organic vegetables. While you can sprout a variety of different beans, nuts, seeds and grains, sprouts in general have the following beneficial attributes:

• Support for cell regeneration
• Powerful sources of antioxidants, minerals, vitamins and enzymes that protect against free radical damage
• Alkalinizing effect on your body, which is thought to protect against disease, including cancer (as many tumors are acidic)
• Abundantly rich in oxygen, which can also help protect against abnormal cell growth, viruses and bacteria that cannot survive in an oxygen-rich environment

Now sprouting on our kitchen are hemp seeds, sunflower seeds, mung beans, and chickpeas, so easy to make and use daily, with salads with or throw on top of other veggies, kids like them too. 

Here below is a great sprouting chart

Healthy Eats 5 flavor raw Coconuts cookies at the BE-LEEF EVENT with Judithsfavorites.com

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chocolate raw coconut cookies, the healthyeats healthy treats at the Be-Leef Event with Judiths Favorites, come check us out on May 26th, see the links above.